Ingredients
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- Whole Chicken (3-4lbs)
- 2 tbsp. of olive oil
- Kosher Salt and black pepper
Instructions
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- In a medium bowl mix together your marinate ingredients: brown sugar, soy sauce, sesame oil, sherry and garlic. Place to the side.
- Preheat your oven to 450 degrees.
- Separate the legs of the chicken and remove the giblets from the inside of the turkey.
- Flip the chicken over so that its breast down on a cutting board. You want to remove the spine.
- Using a pair of poultry scissors, start at the legs of the chicken and cut around the thigh. Go straight up until you reach the top and repeat on the other side of the spine.
- Remove the spine and be sure to remove any large packets of fat and or exposed red marrow.
- Flip the chicken over and press down on the breast to flatten.
- After you’re done spatchcocking the chicken, separate the skin from the breast of the chicken gently with your fingers so it does not tear. Separating the skin slightly will allow it to get crispy.
- Pat the chicken dry with paper towel. Then rub olive oil all over and under the skin and season lightly with salt and pepper.
- Line a rimmed cookie sheet with aluminum foil, place a wire rack over the cookie sheet, and then place the chicken on top of the cookie sheet, breast side up.
- Place on the middle rack of your preheated oven. Chicken will cook for 35-45 minutes depending on how large.
- 10 minutes before it’s ready, lightly brush the marinate all over the chicken. Cook until the thickest part of the breast reaches 145 degrees and the joint between the thighs reaches 165 degrees.
- Remove from the oven, place on a cutting board and tent with foil for 10 minutes.